Process of making butter.



UNITED STATES IVILLIAM A. IRWIN, OF DALLAS, TEXAS, ASSIGNOR TO PETER C.RUST Patented November 1, 1904.

EEICE.

OF NEI/V YORK, N. Y.

PROCESS OF MAKING BUTTER.

SPECIFICATION forming part of Letters Patent No. 773,746, dated November1, 1904.

Application filed June 8,1903. Serial No. 160,457. (No specimens.)

To all whom it ntay concern:

Be itknown that LWILLIAM A. IRWIN, a citizen of the United States,residing at Dallas, in the county of Dallas and State of Texas, haveinvented a new and useful Improvement in Processes of Making Butter, ofwhich the following is a specification.

My invention is in the nature of an improved process of making butterdesigned to increase the yield of the final product and to provide awholesome, well-flavored,nutritious, and digestible food product for thetable that shall utilize all or nearly all of the valuable constituentsof the ingredients.

My invention consists in the process hereinafter described, and setforth in the claim.

In carrying out the same I take a half a gallon of cows milk containingabout ten per cent. of cream, which must be about twenty hours old. Tothis I add a half a gallon of cows milk of similar richness in cream,which must be about ten hours old, both proportions of milk being takenat a temperature of from 70 to 80 Fahrenheit. To the above combination Iadd eight pounds of pure butter made from cows milk or cream and of atempera ture of from 7 O to 8O Fahrenheit. I then add to the abovecombination sugar of milk in the proportion of one ounce of the same toeach gallon of milk. When this combination is effected, the entire massis to be churned together for ten minutes, more or less, and at atemperature of from 70 to 80 Fahrenheit. This operation resolves all ofthe ingredients into a practically homogeneous mass. It is then to beremoved from the churn and is worked 'over to eliminate the superfluousfree milk. It is then allowed to cool, and salt is then added to suitthe taste and is worked in. If desired, a little harmlesscoloring-matter, such as annato, may be added during the churningprocess. The resulting product is a fine-flavored butter possessing theconstitution, consistency, flavor, and dietetic value of the best dairyproduct with the added eco nomic value of a largely-increased yield.

In defining my invention with greater clearness I would state that I amaware that but ter has been combined with a certain proportion of milkor milk and cream and the two churned together, and Imake no broad claimto this.

Having thus described my invention, what I claim as new, and desire tosecure by Letters Patent, isa The process of making butter hereindescribed, consisting in mixing two proportions of rich milk of ages oftwenty and ten hours respectively and of a temperature of from 7 O to 80Fahrenheit, adding an approximately equal weight of pure butter, and aproportion of sugar of milk as described, then churning the masstogether at a temperature of from 70 to 80 and working out thesuperfluous milk and salting substantially as described.

WILLIAM A. IRWIN.

Witnesses:

S. F. MURPHY, A. J. KNIGHT.

